Fresh Tomato and Fennel Soup Recipe

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Fresh Tomato and Fennel Soup
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Ingredients:

Directions:

  1. In a large saucepan, heat oil over medium-low heat, then add the onion, fennel and garlic. Cover and cook gently for about 10 minutes.
  2. Pour in the wine (or lemon juice), and basil.
  3. Bring to boil, then back off the heat and lower temperature to simmer. Simmer for about 5 minutes.
  4. Add the tomatoes and stock. Return to boil, then lower heat and simmer for about 30 minutes, partially covered.
  5. Season to taste with salt and pepper.
  6. To serve, ladle into bowls, and top with the chopped basil and fennel fronds.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 156.98 Kcal (657 kJ)
Calories from fat 69.08 Kcal
% Daily Value*
Total Fat 7.68g 12%
Cholesterol 1.8mg 1%
Sodium 126.19mg 5%
Potassium 734.2mg 16%
Total Carbs 16.5g 5%
Sugars 6.95g 28%
Dietary Fiber 3.95g 16%
Protein 4.47g 9%
Vitamin C 31.5mg 53%
Iron 0.8mg 4%
Calcium 66.4mg 7%
Amount Per 100 g
Calories 48.42 Kcal (203 kJ)
Calories from fat 21.31 Kcal
% Daily Value*
Total Fat 2.37g 12%
Cholesterol 0.56mg 1%
Sodium 38.93mg 5%
Potassium 226.47mg 16%
Total Carbs 5.09g 5%
Sugars 2.14g 28%
Dietary Fiber 1.22g 16%
Protein 1.38g 9%
Vitamin C 9.7mg 53%
Iron 0.2mg 4%
Calcium 20.5mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3
    Points
  • 4
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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